No Rich! You don’t get it!
BECAUSE I recognize him as a nutcase, that makes me NOT a nutcase (at least that’s what I tell myself.) LOLI’ve watched some videos of professionals making parmesan and they have a procedure where they take a LARGE cheese cloth and work it under the whey and under the curd, while it’s still in the vat. This is done by moving the cheese cloth in a back and forth motion while lifting at the same time.
Dave
I believe there is a waiting period after the cooking. This allows the curds to settle and mat together making a large piece. Then they also have a thin bar which is wrapped in the cloth to form a hard edge to the cloth. The edge nearest to the operator is held in their teeth, then the hands are used, left and right, to push the bar down below the curds capturing the whole mass in one go.
Sounds easy in a big cauldron, not easy in a pot.
PS. I did leave a URL for Danlac on another post which got buried. It has Ph etc <http://www.danlac.com/read/news> pages of the sort you’re looking for.